Spicy Grilled Shrimp

24 Jumbo Shrimp, peeled and deveined
4 cloves garlic, finely chopped
3 tbsp Harissa Olive Oil
1 tbsp lime juice
1-2 tsp red pepper flakes (optional)
1 tbsp sugar
dash of salt

Directions:
Mix lime juice, Harissa Olive Oil , sugar, garlic and salt and red pepper flakes in a bowl. Marinate shrimp with mixture for about 20 minutes. Grill for about 2-3 minutes on each side. Use either a grill pan or skewers for best result.

Cinnamon Pear Balsamic Sweet Potatoes

4 medium sweet potatoes, peeled and cut
lengthwise into 8 wedges
1/3 cup Cinnamon-Pear Balsamic
2 tablespoons All Natural Organic Butter Extra Virgin Olive Oil
3/4 teaspoon kosher salt or sea salt

Directions:
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.
Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.
Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.

Nana’s Sunday Vegetables

1 cup Arbequina Extra Virgin Olive Oil
5 ounces shredded Gruyere cheese
2 sliced large yellow onions
3 minced garlic cloves
1 pound medium round potatoes
11/2 pounds medium tomatoes
3/4 pound zucchini
1 tablespoon fresh thyme
11/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees. Brush a 9 x 13 x 2-inch baking dish with olive oil. In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish. Slice the potatoes, zucchini, and tomatoes in 1/4-inch-thick slices. Place them alternately in the dish on top of the onions, as tight as possible in a single layer. Sprinkle with salt, pepper, thyme and drizzle with 2 more tablespoons of olive oil. Cover the dish with aluminum foil and bake for 30 to 40 minutes, until the potatoes are tender. Uncover the dish, sprinkle the cheese on top, and bake for another 20 to 30 minutes, or until browned. Serve warm.

Grilled Radicchio & Hearts of Romaine with Shaved Pecorino

1/3 cup  Tuscan Herb extra-virgin olive oil
1/4 cup Lemon White balsamic vinegar
6 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
4 large heads of radicchio, each cored & quartered
4 hearts of romaine
1/4 cup shaved pecorino

Directions:

Whisk oil, vinegar, garlic, and crushed red pepper in large bowl. Add radicchio and romaine and toss to coat. Marinate 20 minutes. Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio and romaine on grill; sprinkle with kosher salt and fresh cracked pepper. Grill radicchio and romaine until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings. Serves 4-6 as a side

Horseradish Mashed Potatoes

Serving Size: 4

(Optional) Peel potatoes.

Wash, quarter and place the potatoes in water, bring to a boil and simmer for approximately 25 minutes until the potatoes are very tender.  Heat Milk and Butter in a separate sauce pan, or in microwave, until butter is completely melted.  Drain water from potatoes completely.

Mix in the warm butter and milk to the potatoes and blend with mixer or potato masher until the mixture looks consistent throughout. Top with Garlic Olive oil and Serve

(Recipe by Shawn Butcher)

Rosemary Spinach Cheddar Stuffing

Serving Size: 4 to 8

Heat the butter in a sauce pot, add the celery and onion and sauté for 6 to 7 minutes, until onions become translucent and celery gets softer. Add spinach to the celery and onions and sauté for 30 seconds to 1 minute, until it becomes wilted and tender. Mix rosemary, sage, salt, pepper, sugar, garlic and chicken stock together. Add chicken stock and spices to celery onions and spinach.  Cook for 5 minutes on low to medium heat, stirring occasionally.  Remove completely from the heat and add the cheese and bread.  Mix until cheese is melted liquid is absorbed into the bread and stuffing looks consistent throughout. Finish by drizzling Roasted Walnut Oil on top.  (optional) Add more bread if needed to make stuffing drier.

(Recipe by Shawn Butcher)

Honey Ginger Balsamic Glazed BBQ Ribs

Marinade For the Ribs:

4 racks (8 pounds) baby back ribs
12 garlic cloves, mashed or minced
3 Tbs. Delizia Honey-Ginger White Balsamic
3 Tbs. dark brown sugar
1 Tbs. Delizia Toasted Sesame Oil
1 Tbs. Sea Salt

For the Glaze:

3/4 cup Delizia Honey-Ginger White Balsamic
3 Tbs. honey
2 Tbs. Soy Sauce
1 teaspoon Delizia Toasted Sesame Oil
Toasted sesame seeds for garnish – optional

For the marinade: Mix together the Honey-Ginger white balsamic, brown sugar, minced garlic, sea salt and sesame oil. Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bags for a minimum of 12 hours or overnight, turning a few times.

For the Glaze: Combine the honey ginger white balsamic, honey and soy sauce in a small sauce pan over medium heat. Allow to reduce by half and remove from heat. Add one teaspoon of toasted sesame oil to the mixture and stir to combine.

For the ribs: Prepare the grill and preheat the oven to 275. Over medium heat grill the ribs for approximately 5 minutes per side. Prepare baking pan/s large enough to hold the ribs in a single layer. Brush the glaze over the ribs and seal each pan well with foil. Bake the ribs for 2 hours or until tender and meat falls off the bone. Optionally, sprinkle ribs with sesame seeds as a garnish.

White Truffle Mac and Cheese

Serving Size : 4

Heat the butter in a sauce pot, add the flour and mix together until consistent throughout.  Cook for 1 to 2 minutes on medium-high to high heat. Add half of the milk and stir vigorously, watch the sauce start to get thick, then add the remaining half of the milk or cream and stir vigorously, and watch the sauce get thick again. Cook for 15 minutes on low to medium heat, stirring occasionally. Remove completely from the heat and add the cheese.  Mix until cheese is melted and sauce looks consistent throughout. Add and adjust the seasoning with salt and pepper to taste.

Combine water and salt in a sauce pan and bring to a boil. Add noodles and cook for approximately 10-15 minutes. Strain noodles from the hot water and lightly coat in canola or vegetable oil.  (Optional) Chill noodles by running under cold water before oiling to stop cooking if reserving for later use.  Combine Noodles and Sauce stir until mixture looks consistent throughout. Finish by topping sauce and noodles with two tablespoons of White Truffle Oil.

(Recipe by Shawn Butcher)

Glazed Beets

Serving Size: 4

1 lb Beets — whole
1 oz Butter
1/2 oz Lemon Juice — fresh squeezed
2 oz Honey
2 tbls Blood Orange Olive Oil
Salt & Pepper to taste

Directions:

Boil the beets in water, whole in their skin until tender.  Drain, cool and peel the beets, (wear gloves) cut them into wedges.  Heat the butter in a sauté pan, add the lemon juice and honey, and bring to a simmer, add the beets. Cook the beets tossing them until they are glazed.

Adjust the seasoning with salt and paper to taste.  Top Beets with Blood Orange Olive Oil.

(Recipe by Shawn Butcher)

White Truffle Roasted Potatoes

4-6 large Yukon gold potatoes
2 Tablespoons White Truffle Oil
2 Tablespoons Traditional Balsamic vinegar
2 Tablespoon fresh snipped chive
2 teaspoons Sea Salt
1 teaspoon fresh ground pepper

Pre-heat the oven to 400 degrees. Wash and quarter the potatoes and place on a parchment lined baking sheet. Begin a thin drizzle of White Truffle oil and then the Balsamic vinegar over the potatoes and season with sea salt a pepper.  Put in oven on center shelf and bake for 45 minutes.  Remove from oven, sprinkle with fresh chive and serve.

Wild Mushroom & Sage Croutons

These home- made croutons will be the talk of the town and they’re a great way to use up leftover bread. You can make these with just about any type of bread. Preheat the oven to 375. Cut fresh or day old french bread in to 1″ cubes. Don’t bother removing the crust, it adds texture. In a large bowl, toss four cups of bread cubes with 1/2 cup of Delizia Wild Mushroom-Sage Extra Virgin Olive Oil, 1 tablespoon of kosher salt and 1/2 teaspoon fresh ground pepper. When the bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven. Bake for 35 minutes, stirring a couple times to ensure even browning.

White Truffle Ravioli

For The Pasta
2 Cups Flour
3 large, fresh eggs

For the Filling
12 large, fresh egg yolks

For the Sauce
1 stick (80z.) good quality salted butter
1/4 cup thinly sliced shallots
1 tablespoon white truffle oil
Sardegna Flaked Sea Salt
Fresh cracked white pepper to taste

Roll the pasta sheets up to the 7th setting on your pasta machine or as thin as possible by hand with a rolling pin. Place a large pot of heavily salted water on to boil. Carefully place the whole egg yolks in the center of the sheet, allowing for at least 1″ of space around each. Wet the edges around each egg yolk with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper. Once all the raviolis are assembled, in a large pan, saute the thinly sliced shallots in butter over medium heat. Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl. Allow the butter in the pan to bubble until just barely golden. The shallots should be translucent and just beginning to caramelize. Remove the pan from the heat and add the truffle oil. Mix to combine. Pour the sauce over the warm raviolis and add fresh cracked pepper and sea salt to taste. Serve immediately.

Serves 4

Blood Orange Grilled Scallops or Shrimp

2 tablespoons minced scallions
1 clove garlic minced
¼ cup Blood Orange Olive Oil
¼ teaspoon black pepper
½ tablespoon Chili Paste (optional)
1 lb scallops or shrimp

Directions:

Combine scallions, garlic, Blood Orange Olive oil & black pepper in a bowl.  For an extra kick add the chili paste

Marinate for 30 minutes
Thread scallops onto skewers and grill over medium heat for 8 minutes
Turn several times during cooking and baste with remaining marinade
Serve over pasta or basmati rice.